Chilaquiles rojos
These easy mesican chilaquiles are gluten free, vegetarian, egg free, and nut free.
Servings: 4 people
Ingredients
- 6 oz tortilla chips (see section above on choosing tortilla chips)
- 4 large tomatoes
- 1 white onion
- 1-2 jalapeno peppers
- 2 cloves garlic
- 3/4 cup vegetable broth
- 1 tsp vegetable oil (or any light cooking oil)
- 1 tsp smoked paprika
- 1 tsp cumin
- 3 stalks green onion (for garnish)
- 1 avocado (for garnish)
- 2 tbsp Mexican crema (for garnish)
- 2 tbsp crumbled queso fresco (for garnish)
Instructions
- Chop the onions, tomatoes, jalapenos, garlic, and green onion into small pieces
- Warm the vegetable oil over medium high heat and cook the onions for 5 minutes
- Add garlic and jalapenos and cook for 5 minutes
- Add the tomatoes, cumin, smoked paprika, and broth and cook for 10 minutes
- Add the chips to the pan and stir so that all chips get coated in the salsa. Let the chips cook for 1-3 minutes.
- Top with Mexican crema, queso fresco, green onion, and avocado